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Production of propionic acid by mixed bacterial fermentation.

Research paper by P M PM Border, M P J MP Kierstan, G S GS Plastow

Indexed on: 01 Dec '87Published on: 01 Dec '87Published in: Biotechnology Letters



Abstract

VariousPropionibacteria andLactobacilli have been grown in starch based media in pure and mixed cultures to ascertain the optimum conditions for propionic acid production. A system has been identified using.Propionibacterium freudenreichii ssshermanii grown in mixed culture withLactobacillus amylophilus that yields approximately 20g/l propionic acid from a medium consisting of wheat flour and corn steep liquor. Simple processing of fermentation broths results in a product containing approximately 30% (w/w) propionic acid that may be suitable for use as a food preservative.